Pastrami on Rye Sandwich (Print version)

Savory pastrami and mustard layered between fresh rye bread for a quick satisfying meal.

# What You Need:

→ Bread

01 - 4 slices fresh rye bread (preferably with caraway seeds)

→ Meats

02 - 9 ounces thinly sliced pastrami

→ Condiments

03 - 2 tablespoons yellow deli mustard (or spicy brown mustard, to taste)

→ Optional Additions

04 - 4 slices dill pickle (optional, for serving)

# How To Make It:

01 - Arrange the rye bread slices flat on a clean work surface.
02 - Evenly spread 1 tablespoon of mustard onto two of the bread slices.
03 - Distribute half of the pastrami (approximately 4.5 ounces) over the mustard-coated bread slices.
04 - Cover each with the remaining bread slices to complete the sandwiches.
05 - Optionally cut sandwiches in half and serve immediately, accompanied by dill pickle slices if desired.

# Expert Tips:

01 -
  • It takes 10 minutes but tastes like someone who actually cares made it for you.
  • The sharp mustard cuts through the rich meat in a way that feels both bold and balanced.
  • You can make this exactly as simple or as interesting as your mood demands.
02 -
  • Moisture is your enemy—if the pastrami sits too long on the bread before serving, it turns everything into bread soup. Build and eat within minutes.
  • The mustard-to-meat ratio matters more than you'd think; too little and it tastes bland, too much and it bites your face off. Find your sweet spot and remember it.
03 -
  • Fresh bread makes an extraordinary difference; day-old rye loses the structure that holds this sandwich together.
  • The deli counter will slice the pastrami however you ask—thin is what you want, thin enough to bend slightly but not so thin it shreds.
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